氧气浓度对气调冷藏蟠桃果实品质的影响

Effect of Oxygen Concentration on Storability and Shelf-quality of Flat Peach under Controlled-atmosphere and Low-temperature

为探讨不同浓度O_2处理对蟠桃果实冷藏后货架品质的影响,以"玉露"蟠桃为试材,对冷藏期和货架期间果实失重率、腐烂率、果肉硬度、可溶性固形物含量和果肉褐变度等指标变化开展研究。结果表明,0%~1%和1%~3%的O_2对蟠桃果实造成了伤害,表现为果实腐烂发酵、产生严重异味;对照果实冷藏后期和货架期间,果实风味丧失,果肉褐变;3%~5%、6%~8%和8%~10%的O_2处理均在一定程度上抑制了果肉褐变的发生,较好地保持了果实的固有风味和外观色泽,货架期间,果肉未发生褐变,其中以O_2浓度为3%~5%和6%~8%处理效果较好。推荐玉露蟠桃的气调冷藏的O_2参数为6%~8%。

To discuss the effect of different oxygen concentration on storability and shelf-quality of ＇Yulu＇ flat peach under cold storage and controlled-atmosphere, the indexes of weight loss, rot fruit rate, pulp firmness, total soluble solids and browning level were researched. Results showed that the fruit was damaged under oxygen concentration of 0%-1% and 1%-3% with fruit rot and fermentation. The CK fruits showed flavor loss and the pulp browning when they were stored under 1 ~C with oxygen concentration of 21%. The browning was inhibited under 1 ~C with oxygen con- centration of 3%-5% 6 %- 8% and 8%- 10 %, also the flavor and appearance was good during cold storage. Browning was not occurred in flat peach during shelf too. We suggested that oxygen concentration of 6 % - 8 % and carbon dioxide concentration of 3 % -5 % was suitable for long-term storage of the ＇Yulu＇ flat peach.